2-Ingredient Bagels

With just 2 ingredients and 30 minutes you’ve got bagels.

2-ingredient everything bagels on a cooling rack.

30-Minute Bagels

With just 2 ingredients and 30 minutes you've got bagels.
4.38 from 8 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Baking, Snack
Cuisine American
Servings 4
Calories 332 kcal

Equipment

  • oven

Ingredients
  

  • 1⅓ C. self-rising flour or 1⅓ C. all-purpose flour, 2½ t. baking powder, 1 t. salt
  • 1 C. whole milk Greek-style yogurt or plant-based yogurt
  • 2 tsp. everything bagel seasoning, sesame seeds, poppy seeds, dried onion flakes, etc. (optional)
  • 1 egg white or 2 T. water (optional)

Instructions
 

  • Preheat oven to 375˚F/ 190˚C.
  • In a medium bowl combine the flour and yogurt to form a shaggy dough.
  • Turn out the dough on to the countertop and knead to for 3-5 minutes to form a smooth dough. Add extra flour if needed.
  • Divide the dough into 4 equal pieces.
  • Roll each piece of dough into an 8" snake and connect the ends to form a loop. Stretch out the hole in the center to form a 2" hole.
  • Place the bagels on a parchment-lined baking sheet.
  • Brush the bagels with egg white or water and sprinkle with toppings.
  • Bake at 375˚F/ 190˚C for 25-30 minutes and the bagels are golden.

Notes

This recipe was inspired by Weight Watcher’s bagels.

Nutrition

Calories: 332kcalCarbohydrates: 59gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 36mgPotassium: 184mgFiber: 2gSugar: 2gVitamin A: 4IUCalcium: 102mgIron: 1mg
Keyword 2-ingredient, bagels, baking, easy
Tried this recipe?Let us know how it was!

6 thoughts on “2-Ingredient Bagels”

  1. 5 stars
    Used FAGE 2% plain Greek yogurt with great results. 30 min for my oven, crunchy/crispy outside and very tender inside. Fun and quick.

  2. what would i do to get the outside of the bagel to not be crispy; to be more like lenders soft bagels?

  3. 1 star
    I mean…they aren’t bagels. Dough ingredients aside, they need to be boiled in order to get the cheesy outside. I think it’s pretty whack to omit the defining characteristic of bagels and still call them that. I don’t know why, but I expected more from you.

  4. 5 stars
    Had an interesting experience just now with this recipe. My partner didn’t know that t means teaspoon. And because tsp was used elsewhere in the ingredients, they used tablespoons instead of teaspoons for the baking powder and salt. Maybe change the t’s to tbs? If it’s not too much trouble. Still giving 5 stars because I’ve made this a million times in a bunch of shapes and iterations and it’s fantastic!

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